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Authentic Oi Muchim (Spicy Korean Cucumber Salad)

Close-up of vibrant Korean Cucumber Salad Oi Muchim, featuring sliced cucumbers coated in spicy red chili flakes and sesame seeds.
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Make crispy, restaurant-quality Oi Muchim, a quick and spicy Korean cucumber salad side dish.

Ingredients

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  • 2 large English cucumbers
  • 1 teaspoon salt
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon gochugaru (Korean chili flakes)
  • 1 tablespoon sesame oil
  • 1 tablespoon sugar
  • 1 teaspoon minced garlic
  • 1 teaspoon toasted sesame seeds
  • 1 green onion, thinly sliced

Instructions

  1. Wash the cucumbers and slice them thinly, about 1/8 inch thick. You can slice them into half-moons or rounds.
  2. Place the sliced cucumbers in a bowl and toss them with 1 teaspoon of salt. Let them sit for 15 minutes to draw out excess water. This step keeps the salad crispy.
  3. After 15 minutes, firmly squeeze the cucumbers by hand or press them in a fine-mesh sieve to remove as much liquid as possible. Discard the liquid.
  4. In a separate small bowl, whisk together the soy sauce, rice vinegar, gochugaru, sesame oil, sugar, and minced garlic to create the dressing.
  5. Add the drained cucumbers to the dressing. Toss everything together until the cucumbers are evenly coated.
  6. Stir in the sliced green onion and sesame seeds.
  7. Serve immediately for the best texture, or chill for 30 minutes to let the flavors meld.

Notes

  • Adjust the amount of gochugaru to control the spice level. Use less for a milder flavor.
  • For a sweeter salad, add a small amount of honey instead of sugar.
  • You can make the dressing ahead of time, but only mix it with the cucumbers right before serving.

Nutrition

Find it online: https://spoonfulsnap.com/korean-cucumber-salad-oi-muchim-recipe/